Description
A delicious vegan version of the classic pineapple upside down cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup almond milk
- 1/3 cup vegetable oil
- 1/4 cup pineapple juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can pineapple slices
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a round cake pan.
- Arrange pineapple slices and cherries at the bottom of the pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add almond milk, vegetable oil, and pineapple juice. Stir until combined.
- Pour batter over the pineapple slices in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Notes
- Store leftovers in an airtight container.
- Serve with vegan whipped cream for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pineapple upside down cake